Stir-fried Vermicelli Noodles

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This stir-fried vermicelli noodles recipe is a home version of classic Chinese street food. The name of this recipe in Chinese is chǎo fěnsī (炒粉丝). Chǎo refers to stir-frying as a particular cooking method, and fěnsī are glass noodles. Glass noodles, also called cellophane noodles or bean threads, are made from mung bean starch and pea starch.

I use sweet potato vermicelli noodles in this recipe, but you can use the bean threads (mung bean noodles) or mi fan (thin rice noodles) if you prefer. Please soak the dried noodles in advance. If you are in a hurry to cook, you can use boiling water to blanch the noodles for 1 minute and then strain them from the water.

When making stir-fried noodle recipes, you always need to put in a little more oil so that the hot oil covers the inside of the wok. This is more conducive to stir-frying, ensuring that the vermicelli will not stick to the pot.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Chinese cuisine, Chinese Home Cooking

Servings

Calories 386 kcal

Equipment

1 wok
1 large bowl
1 sharp kitchen knife
1 mixing bowl

Ingredients

150 g sweet potato vermicelli
2 eggs
100 g mung bean sprouts
30 g green onions (chopped)
3 fresh xiaomila chili peppers sliced
3 cloves garlic sliced
3 ml dark soy sauce
10 ml light soy sauce
5 ml oyster sauce
1 ml ground white pepper
3 ml salt divided, 2 ml, 1 ml
30 ml cooking oil divided, 10 ml, 20 ml

Instructions

Prepare the ingredients.
Soak the vermicelli in warm water until it is puffed and softened.
Add 3ml dark soy sauce and stir well.
3 ml dark soy sauce
Slice the chili pepper and garlic cloves. Cut the green onion into sections.
Crack the eggs into a bowl, add 1ml white pepper powder and 1ml salt, and whisk well.
2 eggs, 1 ml ground white pepper, 3 ml salt
Add 10ml (2 tsps) of oil to the pot, heat it slightly and pour in the egg liquid. After the egg liquid solidifies, break it up and pour it out for later use.
30 ml cooking oil
Heat your wok until it is slightly smoking. Pour 20ml (4 tsps) of oil into the wok and swirl it so that the oil covers the pan. Add the garlic slices and chili peppers, stir-fry until fragrant, then add the bean sprouts.
100 g mung bean sprouts, 3 fresh xiaomila chili peppers, 3 cloves garlic, 30 ml cooking oil
After the bean sprouts are fried until soft, season with 10ml (2 tsps) soy sauce, 5ml (1 tsp) oyster sauce, test the flavor, and 2ml (½ tsp) salt if needed. Stir fry evenly.
10 ml light soy sauce , 5 ml oyster sauce, 3 ml salt
Add green onion, vermicelli, and eggs. Stir-fry quickly for 1 minute to break up the vermicelli.
2 eggs, 30 g green onions (chopped), 150 g sweet potato vermicelli
Transfer to a plate and serve.

Notes

If the vermicelli sticks to the pan during cooking, please reduce the heat or add appropriate amount of oil.
Soy sauce and oyster sauce have a salty taste. Test the flavor of the noodles before adding salt.

Nutrition

Calories: 386kcalCarbohydrates: 78gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 164mgSodium: 1160mgPotassium: 424mgFiber: 4gSugar: 7gVitamin A: 1041IUVitamin C: 108mgCalcium: 78mgIron: 2mg

Keyword bean sprouts, egg, garlic, mung bean vermicelli, oyster sauce, pepper, white, scallions, soy sauce, dark, soy sauce, light, sweet potato noodles, xiao mi la chili peppers

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